AI Article Synopsis
- - The study investigates volatile thiols in rapeseed oil using methods like headspace solid-phase microextraction and gas chromatography to identify and quantify these aroma compounds.
- - Four newly identified thiols in microwaved rapeseed oil contribute to appealing odors reminiscent of sesame, roasted meat, and garlic, with their concentrations varying across 13 rapeseed varieties.
- - The research reveals that 3-sulfanyl-1-hexanol has the strongest odor impact, and interactions between these thiols and the oil’s characteristic odor further enhance the overall aroma profile of rapeseed oil.
Article Abstract
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 μg/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131607 | DOI Listing |
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